Massamun Beef Curry from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietn

Name: Massamun Beef Curry from Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietn
Ingredients: 3 Tbsp. Fish sauce (nahm pla); ¾ cup Peanuts, roasted in dry pan; ¾ lb. (340 g.) Gold (waxy) potatoes, 1-inch (2.5 cm.) chunks; 2 inches Cassia bark (cinnamon), toasted briefly in pan; 2 Tbsp. Light brown palm sugar; ½ tsp. Kosher salt; 1½ lb. (680 g.) Stewing beef, such as shoulder or flank, large bite size pieces, about 1 inch (2.5 cm.) thick; 3 cups Canned coconut milk, stirred well (divided use); 2 cups Water or light stock; ¼ cup Mussamun curry paste (add 1 more tablespoon if paste was made in blender) or store bought; 2 tsp. Grated ginger

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In this Southern Thai curry, tender cubes of beef, chunks of potatoes, and peanuts luxuriate in a thick fragrant coconut curry of spices. The curry paste is packed with what I refer to as “sweet...

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Ingredients

3 Tbsp. Fish sauce (nahm pla)
¾ cup Peanuts, roasted in dry pan
¾ lb. (340 g.) Gold (waxy) potatoes, 1-inch (2.5 cm.) chunks
2 inches Cassia bark (cinnamon), toasted briefly in pan
2 Tbsp. Light brown palm sugar
½ tsp. Kosher salt
1½ lb. (680 g.) Stewing beef, such as shoulder or flank, large bite size pieces, about 1 inch (2.5 cm.) thick
3 cups Canned coconut milk, stirred well (divided use)
2 cups Water or light stock
¼ cup Mussamun curry paste (add 1 more tablespoon if paste was made in blender) or store bought
2 tsp. Grated ginger